Peanut Chaat (With Boiled & Roasted Peanuts)

Peanut Chaat is a simple Indian snack made by mixing peanuts with onions, tomatoes, spices, herbs and lemon juice. It can be prepared using boiled peanuts made from fresh peanut pods or roasted and salted peanuts. The boiled peanut version has a soft texture, while the roasted peanut version is crunchy. Both methods use the same ingredients and are easy to make at home.

About Peanut Chaat Recipe – Two Easy Ways

Peanut chaat is a popular street-style snack in India and is also commonly made at home as a quick, oil-free chaat.

This masala peanut chaat recipe is made with peanuts, onions, tomatoes, spices, and lemon juice. It is quick to put together and does not need any special preparation apart from cooking the peanuts when required.

For readers unfamiliar with Indian chaat, peanut chaat is similar to a peanut salad. The difference is in the flavor. It has a tangy, slightly spicy, and savory taste from lemon juice, cumin, red chilli, and chaat masala. This recipe is made without any oil.

Peanuts are a common ingredient in Indian cooking. Apart from this chaat, they are also used in recipes like Peanut Chikki, Peanut Chutney, Peanut Laddu and Peanut Rice. Fried peanuts are also added as a garnish or topping in many dishes.

I have shared two methods in this recipe. One version is made using boiled peanuts prepared from fresh peanut pods. The other version is made with dry roasted and salted peanuts that are easily available in the market.

The boiled peanut chaat has a soft, tender texture and works well when fresh peanut pods are in season. These peanuts are first cooked and then mixed with onions, tomatoes, green chilies, spices, and lemon juice.

The roasted peanut chaat is more crunchy and has a nice chaat flavor. Since roasted peanuts are already cooked, this version becomes a quick no-cook recipe and is ideal when you want something fast.

Both versions use the same set of ingredients, and you can choose based on what you have at home. If you like more crunch, the roasted peanut chaat is a better choice. If you prefer a softer bite, the boiled peanut version works well.

This peanut chaat is naturally oil-free and easy to customize. You can adjust the spices, lemon juice, and chillies to suit your taste, or add vegetables like cucumber, carrot, or beetroot for variation.

More Healthy Chaats To Try

• Corn Chaat
• Sprouts Chaat
• Sweet Potato Chaat
• Chana Chaat
• Fruit Chaat

How To Make Peanut Chaat

With Boiled Peanuts

1. Rinse 250 to 300 grams of peanut pods very well to remove mud and dirt. Add the fresh peanut pods to a 3-litre stovetop pressure cooker.

Add enough water to just cover the pods. Add ½ teaspoon salt. You can also add a few pinches of turmeric powder if you like.

Pressure cook for 2 to 3 whistles on medium heat. Once the pressure drops naturally, drain all the water using a strainer. Let the pods cool.

Open the pods and remove the shelled peanuts. Measure 1 cup boiled peanuts for the chaat.

Alternative: If using raw peanuts without shells, soak them in water for 4 to 5 hours or overnight. Pressure cook with enough water to cover the peanuts, along with salt, for 2 to 3 whistles. Drain and let cool before using.

2. Take the 1 cup boiled peanuts in a mixing bowl.

3. Add the below listed ingredients:

• 3 tablespoons finely chopped onions
• 3 tablespoons finely chopped tomatoes
• ½ teaspoon finely chopped green chillies (add more for a spicy taste)
• 1 to 2 tablespoons chopped coriander leaves

4. Add the ground spices:

• ½ teaspoon roasted cumin powder
• ½ teaspoon Kashmiri chilli powder or ¼ teaspoon cayenne pepper
• ½ to 1 teaspoon chaat masala
• ½ teaspoon black salt or according to taste, can add regular salt or pink salt

5. Add 1 tablespoon lemon juice or as needed.

6. Mix everything gently and well. Taste and adjust salt, spices or lemon juice.
Serve boiled peanut chaat immediately.

Make Roasted Peanut Chaat

1. Take 1 cup dry roasted and salted peanuts in a bowl.

You can use store-bought salted peanuts. You can also dry roast peanuts in a pan or oven and salt them lightly.

2. Add the following ingredients and mix well:

• 3 tablespoons finely chopped onions
• 3 tablespoons finely chopped tomatoes
• ½ teaspoon chopped green chillies
• 1 to 2 tablespoons chopped coriander leaves
• ½ teaspoon roasted cumin powder
• ½ teaspoon Kashmiri chilli powder or ¼ teaspoon cayenne pepper
• ½ to 1 teaspoon chaat masala
• ¼ teaspoon black salt (add less as peanuts are already salty)
• 1 tablespoon lemon juice

You can opt to taste first and then add black salt or regular salt only if needed.

Serve roasted peanut chaat straight away. Optionally you can sprinkle some sev or boondi while serving.

Serving Suggestions

Serve peanut chaat immediately after mixing. It works well as an evening snack or tea-time chaat.

Since peanuts are calorie-dense, serve this chaat in small portions. It works well as one filling snack or two light servings.

You can also serve it as a small starter before meals. Garnish with extra coriander leaves or a little grated carrot if you like.

Storage

Peanut chaat is best eaten fresh. Do not store after mixing, as onions and tomatoes release water.

You can prep boiled peanuts and keep them refrigerated for 1 to 2 days. Chop vegetables just before mixing for best taste and texture.

My Notes 

• Salt level: Go light on salt when using roasted salted peanuts. Roasted peanuts already contain salt, so opt to mix the chaat first and taste before adding any extra salt or black salt.
• Chopping vegetables: Finely chop onions and tomatoes for the right chaat texture. Small, even pieces mix better with the peanuts and ensure every bite has balanced flavor.
• Tomatoes: Deseed tomatoes to avoid excess moisture. Removing the seeds keeps the chaat from turning watery, especially if it sits for a few minutes before serving.
• Spice balance: Adjust green chillies, chilli powder, chaat masala, and lemon juice to taste. You can increase or reduce these based on how spicy or tangy you prefer your chaat.
• Variations: Add cucumber or radish for extra crunch. Chop them finely and use small amounts so they do not overpower the peanuts. Apple, beetroot, or carrot can be added for a mild sweet contrast and color.
• Recipe type: This is a no-oil recipe. When made with roasted peanuts, it also becomes a quick no-cook snack, ideal for busy days.

Recipe Q&A